I just ran across this on You tube. I'm sure I could never get as deft at it as he is but what a great idea for a rabbit roast. http://www.youtube.com/watch?v=J6ud68Qmdyc
My husband says he makes it look easy, like that painter on PBS.
And I think we do need some better knives in this house (and shears like the slaughtering video that's on youtube).
I was kind of puzzled over what that bone above the forelegs was till I started feeling around on myself and realized it was a collar bone. We're put together pretty much as animals are so we can get an idea of their anatomy from our own.
There was also another video that shows just the basic butchering, minus the deboning part, that I found very helpful. I'll see if I can find it and post it here.
i just sat there amazed at how easy it looked for him...i always have trouble around the spine/hips area since i am new to doing any butchering (other than fish)
I debone rabits the same way for a nice boneless rabbit roast. Also, I debone a chicken, a duck, and a turkey the same way. Then I lay out the turkey, place the duck meat on top, then the chicken on top of the duck and make a roll, tie them all together with string. Then roast for a Turduckhen... the chefs of the European Royalty made this for special occasions/ holiday feasts... "a feast fit for a King". I make a Turduckhen for some holidays and special family occations. YUM !!!